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Nuno Alvarenga

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Professor Auxiliar

Universidade Lusófona

Portugal

Research Interests

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Professors in Portugal Professors in Food Science Food Science professors in Portugal

About

Nuno Alvarenga is an Assistant Professor at Universidade Nova de Lisboa, Portugal. His research areas encompass machine learning applications in dairy science, microbial quality assessments, and the nutritional analysis of food products, as evidenced by his recent publications. He explores innovative approaches to cheese production and the effects of various dietary components on livestock, aiming to enhance food quality and sustainability.

Recent Grants

Grant: Close

cLabel+: Alimentos inovadores Clean Label naturais

Open Date: 2020-06-01

Close Date: 2023-05-31

Grant: Close

IDfoods - Food system of the furure

Open Date: 2020-01-01

Close Date: 2024-12-01

Grant: Close

GeoBioCiências, GeoTecnologias e GeoEngenharias - Base

Open Date: 2020-01-01

Close Date: 2024-12-31

Grant: Close

GO - Biofortificação de uva em zinco para produção de vinho branco e tinto

Open Date: 2019-02-01

Close Date: 2021-03-31

Grant: Close

GO - Fortificação de Pera Rocha em cálcio

Open Date: 2019-02-01

Close Date: 2021-01-31

Articles (29)

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Collaborators (40)

José Kullberg

Universidade de Aveiro

PORTUGAL

Nuno Alvarenga

Research Interests

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About

Recent Grants

Articles (29)

Development of Value-Added Food Products from European Catfish (<i>Silurus glanis</i>) to Support Its Valorisation and Capture in the Tagus River, Portugal

Nutritional Composition of Commercially Sourced Meat from Two Anatomical Locations Under Regenerative and Intensive Production Systems

Applicability Assessment of a Microbial Proteolytic Fermentation Broth to Leather Processing and Protein Stain Removal

Fermenting the Unused: Microbial Biotransformation of Food Industry By-Products for Circular Bioeconomy Valorisation

From rind to core: metagenomic and response surface insights into how salt and ripening temperature shape the microbial ecology of ewe’s milk cheese

Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using Sheep Milk

Proteolytic Bacillus sp. Isolation and Identification from Tannery Alkaline Baths

Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets

Partial replacement of concentrate in the lactating ewe’s diet with silages of agro-industrial by-products – Effect on milk composition and fatty acid profile, serum metabolites and growth of suckling lambs

Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese

Clean Label Approaches in Cheese Production: Where Are We?

Energy Sustainability in the Ripening of Traditional Cheese: Renewable Energy Sources and Internet of Things Based Energy Monitoring

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

Effects of diets using fruit and vegetables by-products and fishmeal, on the proximate and fatty acid composition of edible insect powder

Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese

Effect of calcium on quality parameters in three varieties of tubers of Solanum tuberosum L. at harvest and after four and eight months of cold storage conservation

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Comparison of milk clotting activity measurement using the Berridge's operator-based approach and a proposed digital method

Development of a Functional Dark Chocolate with Baobab Pulp

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Zinc Biofortification in <i>Vitis vinifera</i>: Implications for Quality and Wine Production

Nutritional Properties of Baobab Pulp from Different Angolan Origins

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

Elemental Composition of Algae-Based Supplements by Energy Dispersive X-ray Fluorescence

Collaborators (40)

José Kullberg

Cláudia Campos Pessoa

Maria Manuela Abreu da Silva

João Carlos da Silva Martins

Isabel P. Pais

Ana Margarida Coelho Marques

Carlos Galhano

Vanda Lourenço

Carla Alegria

Igor Dias

José Jasnau Caeiro

Elsa Margarida Gonçalves

Paulo Legoinha

Mauro Guerra

Irene Cristina Antunes

Carlos Ribeiro

Ana Maria Neves

Olga Amaral

Helena Maria Lourenço

Maria Teresa Santos

Margarida Oliveira

João Nuno Pinto Miranda Garcia

João Nuno Reis

Luis Coelho

Freni Kekhasharú Tavaria

Maria Manuela Simões Ribeiro

Ana Luisa Fernando

Ana Teresa da Cunha Machado Ribeiro

FERNANDO REBOREDO

Cristina Conceição

Helena Maria Neto Gonçalves

Liliana Fidalgo

Andreia Soares

Maria Pessoa

Miguel Mourato

Graca Brito

Ana Cristina Ramos

Miguel Potes

Alberto Reis

Ana Rita Fonseca Coelho

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